Bolognese Meat Sauce In Instant Pot Recipes

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INSTANT POT BOLOGNESE



Instant Pot Bolognese image

Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 19

1 1/2 tablespoons unsalted butter
1 sweet onion, diced
1 carrot, diced
1 celery rib, diced
1 pound lean ground beef
1/2 pound ground pork
4 ounces pancetta, diced
Kosher salt and freshly ground black pepper, to taste
1/4 cup tomato paste
3 cloves garlic, minced
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
Pinch of ground nutmeg
Pinch of ground cinnamon
3/4 cups dry red wine
1 (28-ounce) can crushed tomatoes
1/2 cup beef stock
1/4 cup heavy cream
2 tablespoons chopped fresh parsley leaves

Steps:

  • Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes. Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste. Serve immediately.

BOLOGNESE SAUCE



Bolognese Sauce image

The high pressure of the Instant Pot extracts every bit of flavor from the ingredients in this recipe to deliver a rich, meaty sauce that tastes like your Italian grandma made it. Serve the sauce old-school style over spaghetti or try it on potato gnocchi.

Provided by Instant Pot Italian by Ivy Manning

Categories     Main Course

Yield 4 servings

Number Of Ingredients 17

8 ounces ground beef (preferably ground chuck)
8 ounces ground pork
2 tablespoons olive oil
1 yellow onion (finely chopped)
1 large carrot (finely chopped)
1 celery rib (finely chopped)
1/4 cup pancetta (diced, from a 1/2 inch thick slab, or chopped thick-cut bacon)
1/4 teaspoon baking soda
1/4 cup tomato paste
1/2 cup dry vermouth (or dry white wine)
2 cups tomatoes (canned and crushed)
1/2 cup beef broth (homemade or low-sodium store-bought)
1 Parmesan cheese rind (optional, 3 inch rind)
1 bay leaf
1/2 cup heavy cream (optional)
salt
pepper

Steps:

  • Select Sauté and adjust to More/High heat. When the pot is hot, add the ground beef and pork and cook, stirring occasionally, until no longer pink, 8 minutes. Transfer to a colander to drain off the fat.
  • Return the pot to the appliance and add the oil. Add the onion, carrot, celery, pancetta, and baking soda and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook, stirring continuously, until it begins to brown, 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol, scraping up any browned bits on the bottom of the pot. Press Cancel.
  • Return the meat to the pot and add the tomatoes, broth, cheese rind (if using), and bay leaf. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the "Sealing" position and that the "Keep Warm" button is off.
  • When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure. Discard the cheese rind and bay leaf. Add the cream (if using), and stir to combine. Taste the sauce and season with salt and pepper.

INSTANT POT BOLOGNESE SAUCE



Instant Pot Bolognese Sauce image

Provided by The Chunky Chef

Categories     Main Course

Time 55m

Number Of Ingredients 22

1 Tbsp olive oil
1 lb. lean ground beef ((I use 90/10))
1/2 lb. Italian sausage
4 oz pancetta (diced)
1 medium yellow onion (minced)
1 - 2 medium carrots (peeled and minced)
1 stalk celery (minced)
7 cloves garlic (minced)
1/2 cup dry red wine
28 oz crushed tomatoes
1/4 cup tomato paste
2/3 cup beef broth - reduced sodium preferred ((or water))
1 Tbsp balsamic vinegar
1 1/2 Tbsp dried parsley
1 tsp kosher salt
1 tsp granulated sugar
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
1/4 cup heavy cream
1/4 cup chopped fresh basil

Steps:

  • Turn your Instant Pot on to "Saute", then add olive oil to the pot. Add the beef, Italian sausage, and pancetta and cook until browned, breaking up the meat with a wooden spoon as it cooks. Drain if needed, then return to pot.
  • Add onion, carrot and celery and cook for 4 more minutes, or until softened. Scrape the bottom of the pot with a wooden spoon as the onions, carrots and celery cook and give off liquid.
  • Add garlic and cook, until fragrant, about 30 seconds. Pour in red wine and cook, stirring often, until reduced, about 2 minutes.
  • Add all remaining ingredients (except for heavy cream and basil) and stir, scraping the bottom of the pot to ensure no browned bits remain.
  • Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.
  • Once the timer beeps, let out the pressure by carefully moving the valve to "venting" to perform a quick release. When the pin drops, remove lid and set aside.
  • Select "saute" and select LOW. Stir in heavy cream and basil and simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes.
  • Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.

Nutrition Facts : Calories 476 kcal, Carbohydrate 22 g, Protein 28 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 102 mg, Sodium 1185 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

INSTANT POT BOLOGNESE SAUCE



Instant Pot Bolognese Sauce image

Make dinnertime stress free with this delicious meaty Instant Pot Bolognese sauce. It's the ideal sauce for a family pasta dinner.

Provided by Diana Rattray

Categories     Dinner     Entree     Pasta

Time 54m

Yield 6

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 1/2 cups onion (diced)
1/2 cup carrot (diced)
1/2 cup celery (diced)
1 1/2 pounds ground beef
3 cloves garlic (minced)
1 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup dry red wine (or white)
1/2 cup chicken stock
2 bay leaves
1 (28-ounce) can crushed tomatoes
3 tablespoons tomato paste
2 tablespoons parsley ( Italian flat leaf , plus more for garnish)
1/3 cup heavy cream
1 ounce Parmesan cheese (grated, for serving, about 1/3 cup)

Steps:

  • Secure the lid on the pot and ensure the valve is in the sealing position. Choose the pressure cook or manual setting (high pressure), and set the time for 20 minutes. When the time is up, carefully release the pressure following the manufacturer's instructions for a quick release.

Nutrition Facts : Calories 500 kcal, Carbohydrate 21 g, Cholesterol 116 mg, Fiber 4 g, Protein 35 g, SaturatedFat 11 g, Sodium 614 mg, Sugar 11 g, Fat 30 g, ServingSize 6 servings, UnsaturatedFat 0 g

INSTANT POT BOLOGNESE SAUCE



Instant Pot Bolognese Sauce image

Make and share this Instant Pot Bolognese Sauce recipe from Food.com.

Provided by norasingley

Categories     Vegetable

Time 1h15m

Yield 6 Cups

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon unsalted butter
3 ounces pancetta, finely chopped
1/2 lb ground pork (preferably high fat content)
1/2 lb beef (preferably high fat content)
kosher salt & freshly ground black pepper
1 medium onion, finely chopped
2 small carrots, finely chopped
1 stalk celery, finely chopped
3 garlic cloves, finely chopped
2 tablespoons tomato paste
3/4 teaspoon ground fennel
1/2 teaspoon red pepper flakes
4 sprigs thyme
1 1/4 cups dry red wine
one can chopped san marzano tomatoes (28-ounce)
1/2 cup heavy cream

Steps:

  • Preheat Instant Pot to saute setting. Add olive oil and butter and swirl to coat. Add pancetta, pork, and beef. Season generously with salt and pepper. Cook, stirring occasionally, until liquid evaporates from meat and begins to brown, about 10 minutes. Add onion, carrots, celery, garlic, tomato paste, fennel seeds, red pepper flakes, and thyme sprigs. Season with salt and pepper and cook until softened, about 5 minutes.
  • Add red wine and cook until reduced by three-fourths, about 6 minutes. Add chopped tomatoes, stir to combine, and season to taste with salt and pepper before topping with lid. Set pressure to high and cook 35 minutes before releasing pressure naturally for 10 minutes. Release pressure automatically. Open lid and return Instant Pot to saute setting. Add heavy cream and stir to combine. Cook until slightly reduced, stirring frequently, about 15 minutes more. Season to taste with salt and pepper and use as desired.

Nutrition Facts : Calories 524.7, Fat 46.5, SaturatedFat 20.2, Cholesterol 97, Sodium 101.2, Carbohydrate 7.1, Fiber 1.3, Sugar 2.7, Protein 10.8

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